SUMMER BERRY SHORTCKES
These shortcakes topped with sweet berries celebrate the flavors of summer. Enjoy them with a glass of [yellow tail] PURE BRIGHT Pinot Grigio.
1 package (16 ounces) angel food cake mix
2/3 cup heavy cream
2 tbsp. honey
1 tsp. vanilla extract
2 cups assorted fresh berries
Preheat oven to 350°.
Grease and lightly flour 12 extra-large (3.5” diameter) nonstick muffin cups*.
Prepare angel food cake batter according to directions on package.
Divide batter among the 12 prepared muffin cups, filling each one about ⅔ full. (You may have enough batter to make a few more since prepared mixes vary.)
Bake cakes 18-20 minutes or until golden and cracked on top.
Cool completely, then remove cakes from pan. (You may need to loosen edges with a flat knife.)
Using an electric mixer, beat cream, honey and vanilla extract until thickened and soft peaks form.
Turn cooled cakes upside down on serving plates. Top with the whipped cream mixture and berries.
For a sweet finish, drizzle cakes with a little extra honey and top with mint leaves.